Namakpara

Roll and Cut the Namakpara

• After the dough has rested, knead it again for 1-2 minutes until smooth.
• Divide the dough into 3-4 equal-sized balls.
• Take one ball and roll it out on a clean, flat surface into a circle about 8-9 inches in diameter and 1/8 inch thick. It should not be too thick or paper-thin.
• Using a sharp knife or a pizza cutter, cut the rolled dough into long vertical strips about 3/4 inch wide.
• Then, cut these strips diagonally to create the classic diamond shape. Separate the pieces.

Fry the Namakpara

• Heat the oil for deep frying in a kadai or a deep pan over a medium flame. To test if the oil is ready, drop a tiny piece of dough into it. It should sizzle and rise to the surface slowly and steadily.
• Carefully slide a batch of the cut diamond pieces into the hot oil. Avoid overcrowding the pan; fry in batches.
• Reduce the heat to low-medium and fry the namakpara, stirring them occasionally for even cooking.
• Fry for about 8-10 minutes per batch, or until they are golden brown and crispy. Frying on low heat is crucial to ensure they cook through and become crisp.
• Once done, use a slotted spoon to remove them from the oil, letting any excess oil drip back into the pan.

Cool and Store

• Place the fried namakpara on a plate lined with paper towels to absorb any extra oil.
• Repeat the frying process for the remaining batches of dough.
• Allow the namakpara to cool down completely to room temperature. They will become crispier as they cool.
• Once completely cool, store them in an airtight container. They will remain fresh for up to 3-4 weeks.